How to make small condensed milk cake

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  1. Prepare the materials.Pack the egg whites and egg yolks separately, and the basin containing the egg whites should be free of water and oil.

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  2. Add 40g of sugar to the egg yolks and stir with a whisk at medium speed until the egg yolks are From dark to light, just lift the whisk and the egg yolk liquid will flow down slowly like silk.

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  3. Stir the egg liquid, add condensed milk, stir evenly with a whisk, then add half Continue to beat the milk.

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  4. Beat the egg liquid and use a sieve to sift in low-gluten flour and corn flour.Use a scraper to use Stir evenly by turning and cutting, remember not to stir in circles.

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  5. Add 40g white sugar to the egg white in three times.The first time is to beat the egg liquid.Soak your eyes before adding sugar.

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  6.The second time to add sugar is when the egg liquid becomes more delicate (as shown in the picture) display)

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  7. The third time you add it it becomes more delicate, and it feels a little slippery before adding it again (As shown in the picture)

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  8. When the egg liquid is beaten, I feel a little resistance.From wet to dry, just push up a tip (as shown in the picture), or insert a chopstick so that it doesn't fall down.

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  9.Add the meringue into the batter in three times.First, take half of the meringue and add it to the batter.Use a spatula to mix, and for the last time pour the remaining batter into the meringue and mix evenly.

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  10.Finally pour in the remaining milk and salad oil.

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  11.Put it into a paper cup and bake at 150 degrees for 25 minutes.

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  12.The baked cake is very soft and sweet.